Creamy Cajun Spiced Cannellini Bean Stew
with Roasted Sweet Potato and Garlic Bread
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 carton(s)
Cannellini Beans
40 grams
Mature Cheddar Cheese
(Contains Milk)
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Creme Fraiche
(Contains Milk)
100 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, drain and rinse the cannellini beans in a sieve. Grate the cheese.
Peel and grate the garlic (or use a garlic press).
Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over half the garlic, drizzle with oil and season with salt. Set aside.
Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the Cajun spice mix and remaining garlic. Stir-fry until fragrant, 30 secs.
Add the cannellini beans, passata, vegetable stock, creme fraiche, sugar and water (see pantry for both amounts). Stir to combine, bring to the boil, then lower the heat and simmer until slightly reduced, 5-6 mins.
Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.
When ready, cut the garlic bread diagonally into triangles.
When ready, add the spinach and roasted sweet potato to the stew. Stir to combine and simmer until piping hot, 1-2 mins.
Stir in the butter (see pantry for amount) until melted.
Taste, and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Share the stew between your bowls. Sprinkle over the cheese.
Serve the garlic bread alongside.
Enjoy!
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